LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Luscious Four-Layer Pumpkin Cake image

Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 1h30m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

Heat oven to 350°F.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g